Welfenspeise with Raspberry Sauce

Ingredients

• 4 egg yolks 4 egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 2 tbsp cornstarch 2 tbsp cornstarch
• 250g (2 cups) fresh raspberries 250g (2 cups) fresh raspberries
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1 tsp lemon juice 1 tsp lemon juice
• Grated chocolate or whipped cream, for garnish Grated chocolate or whipped cream, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 42g, 32g
• Protein: 6g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
2. 2.
   Scrape the seeds from the vanilla bean and add them to a saucepan along with the milk. Heat the mixture over medium heat until it reaches a simmer.
3. 3.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon.
5. 5.
   Dissolve the cornstarch in a small amount of water and add it to the saucepan. Cook for an additional 2 minutes, stirring constantly.
6. 6.
   Remove the saucepan from heat and let the vanilla cream cool to room temperature. Then, refrigerate it for at least 2 hours to set.
7. 7.
   In a separate saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices, about 5 minutes.
8. 8.
   Remove the raspberry sauce from heat and strain it through a fine-mesh sieve to remove the seeds. Let it cool completely.
9. 9.
   To serve, divide the vanilla cream into individual serving dishes and top each with a generous spoonful of raspberry sauce. Garnish with grated chocolate or whipped cream, if desired.

Treat your ingredients with care...

• Vanilla bean — To extract the maximum flavor from the vanilla bean, scrape the seeds and add them to the milk while heating. You can also save the empty vanilla pod to infuse sugar or make vanilla extract.
• Raspberries — Use fresh raspberries for the best flavor and texture. If fresh raspberries are not available, you can use frozen ones, but make sure to thaw and drain them before cooking.

Tips & Tricks

• For a twist, you can add a splash of rum or a sprinkle of cinnamon to the vanilla cream for extra flavor.
• If you prefer a smoother raspberry sauce, you can blend it in a blender or food processor before straining.
• To save time, you can prepare the vanilla cream and raspberry sauce a day in advance and assemble the dessert just before serving.
• Experiment with different garnishes such as fresh mint leaves or crushed nuts to add a personal touch to the presentation.
• If you want a more intense raspberry flavor, you can add a few drops of raspberry liqueur to the sauce.

Serving advice

Serve Welfenspeise chilled for the best experience. It can be enjoyed as a refreshing dessert after a hearty German meal or as a standalone treat. The contrast between the creamy vanilla base and the tangy raspberry sauce is truly delightful.

Presentation advice

To create an elegant presentation, use clear glass dessert dishes to showcase the layers of vanilla cream and raspberry sauce. Drizzle some additional raspberry sauce on top and garnish with a fresh raspberry or a sprig of mint. The vibrant colors and layers will make it visually appealing.